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Steak Cobb Salad

Steak Cobb Salad: A Flavor-Packed Twist on a Classic!

Steak Cobb Salad is a delightful dish that combines fresh ingredients with hearty steak for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 2 salads
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound steak Choose New York strip, ribeye, or top sirloin; can substitute with grilled chicken or shrimp.
  • fine sea salt Essential for seasoning; adjust to taste.
  • freshly ground black pepper Essential for seasoning; adjust to taste.
  • ½ tablespoon extra-light olive oil Ideal for pan-searing; can substitute with avocado oil.
For the Herb Vinaigrette
  • ⅓ cup extra-virgin olive oil Use high-quality oil for better flavor.
  • 3 tablespoons freshly squeezed lemon juice Adds brightness and acidity.
  • 2 tablespoons finely chopped fresh cilantro leaves Adds a refreshing herby flavor; parsley is a good substitute.
  • 1 tablespoon finely chopped fresh dill Elevates vinaigrette flavor.
  • 1 clove garlic Pressed or grated for flavor enhancement.
  • ¾ teaspoon fine sea salt Ensures flavors blend.
  • ¼ teaspoon freshly ground black pepper Adds extra seasoning.
For the Salad
  • 5 ounces spring greens mix Substitute with spinach or arugula if desired.
  • 1 cup cherry or grape tomatoes Halved.
  • 1 cup cooked sweet corn Can be fresh, frozen, or canned.
  • ½ large English cucumber Sliced.
  • 1 large avocado Pitted, peeled, and sliced.
  • ⅓ cup crumbled feta, goat, or blue cheese Omit for dairy-free option.
  • ¼ cup thinly sliced red onion Substitute with green onion for milder taste.

Equipment

  • skillet
  • Grill
  • Medium-sized bowl
  • Large serving bowl

Method
 

Step-by-Step Instructions
  1. Allow your steak to come to room temperature for 20-30 minutes. Season both sides with fine sea salt and freshly ground black pepper. Preheat grill to medium-high heat and cook the steak for 4-5 minutes per side until desired doneness. Rest the steak for 10 minutes before slicing.
  2. In a medium-sized bowl, whisk together extra-virgin olive oil, lemon juice, chopped cilantro, chopped dill, pressed garlic, sea salt, and black pepper. Set aside for 5 minutes.
  3. In a large serving bowl, create a base layer of spring greens mix. Arrange sliced steak, halved cherry tomatoes, cooked sweet corn, sliced cucumber, avocado, crumbled cheese, and sliced red onion over the greens.
  4. Just before serving, drizzle the vinaigrette over the salad and gently toss to combine.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Rest the steak for at least 10 minutes before slicing to retain juices. Use high-quality olive oil and fresh herbs for best flavor. Layer ingredients evenly for a visually appealing salad.

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